Beef Skillet Enchiladas (Printable)

Hearty one-pan beef enchiladas with black beans, zesty sauce and gooey cheese—ready in about 40 minutes.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15-ounce) can black beans, drained and rinsed

→ Spices & Herbs

06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper

→ Sauces & Pantry

11 - 1 (15-ounce) can enchilada sauce
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, cut into quarters
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese

→ Toppings (optional)

16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado

# Steps:

01 - Heat a large oven-proof skillet over medium-high. Add the ground beef and cook, breaking apart with a spoon, until well browned. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and red bell pepper to the beef. Sauté until the vegetables are softened, about 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper, blending thoroughly with the meat and vegetables.
04 - Pour in the enchilada sauce and tomato sauce, stirring to combine all components evenly.
05 - Arrange half of the quartered tortillas evenly over the beef mixture, then sprinkle with half of both cheeses. Layer remaining tortillas and top with remaining cheese.
06 - Reduce heat to low, cover the skillet, and allow to simmer for 5 to 7 minutes, until thoroughly heated and cheese is melted.
07 - For a golden, bubbling top, place the uncovered skillet under the broiler for 2 to 3 minutes, monitoring closely.
08 - Garnish with sliced green onions, chopped cilantro, sour cream, or diced avocado as desired. Present hot.

# Expert Advice:

01 -
  • It’s secretly as easy as throwing together a casserole but tastes like you worked for hours.
  • The gooey layer of cheese and sauce always brings everyone to the table a bit quicker.
02 -
  • If you rush the simmer, the tortillas can end up chewy rather than tender.
  • Layering the cheese twice gives you that incredible oozy middle and crackly top—never skip the double cheese step.
03 -
  • Let the skillet rest uncovered for a few minutes before serving so the layers set a bit.
  • Warm your tortillas slightly before cutting so they layer more evenly and don’t crack.

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